The big red chili suggests that this dish is really spicy. Laing (taro leaves) is a Filipino dish native to Bicol. It is a spicy and creamy dish of taro leaves, pork, and chili peppers cooked in coconut milk. So if spicy foods are your thing, this is worth a try.
This is what you need and the procedure to cook it:
25 pieces gabi (taro) leaves, dried and shredded
1/2 kilo pork, diced
1/4 cup shrimp bagoong
5 cloves garlic, minced
2 red onions, chopped
2 tablespoons ginger, minced
5 jalapeno pepper, sliced
1 cup coconut cream (katang gata)
2 cups coconut milk (gata)
1/2 teaspoon monosodium glutamate (MSG)
2 tablespoons of oil
1 teaspoon salt
In a casserole, sauté garlic, ginger and onions then add the pork.
Mix in the gabi leaves.
Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.
Add the coconut cream and continue to simmer until oil comes out of the cream.
Serve hot with plain white rice.
Bring out a fan to keep you cool and a hanky to wipe your sweat away as it could really be hot and spicy.
Recipe SOURCE.
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ohh, it’s a favorite of a very close friend. she also cooks a mean laing.:P the red pepper really stands out.
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